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Chocolate Caramel Toffee Crunch Cake

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4.4 from 55 reviews

This decadent Chocolate Caramel Toffee Crunch Cake features rich cocoa layers paired with a smooth caramel frosting and topped with crunchy toffee bits, creating a perfect balance of textures and flavors.

Ingredients

Scale

For the cake:

  • 2 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup hot water

For the frosting:

  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 3/4 cup caramel sauce
  • 1/2 teaspoon salt

For the topping:

  • 1/2 cup toffee bits
  • Additional caramel sauce for drizzling

Instructions

  1. Preheat and prepare: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and dust them with cocoa powder, tapping out the excess to prevent sticking.
  2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt until well combined.
  3. Combine wet ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
  4. Create the batter: Pour the wet ingredients into the dry ingredients and mix gently until just combined. Gradually stir in the hot water until the batter is smooth; expect the batter to be thin, which is normal for this recipe.
  5. Bake the cakes: Divide the batter evenly between the prepared cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  6. Cool completely: Allow the cakes to cool in the pans for 10 minutes before removing and transferring them onto wire racks to cool completely prior to frosting.
  7. Make the caramel frosting: Using an electric mixer, beat the softened butter in a large bowl until light and fluffy, about 3 to 4 minutes. Gradually add the powdered sugar, beating well after each addition.
  8. Add caramel and salt: Mix in the caramel sauce and salt until the frosting is smooth and spreadable. Adjust the consistency by adding a tablespoon of milk if too thick, or more powdered sugar if too thin.
  9. Assemble the cake: Place one cooled cake layer on your serving plate and spread half of the caramel frosting evenly over the top. Position the second cake layer on top and spread the remaining frosting over the top and sides of the cake.
  10. Add toppings: Generously sprinkle toffee bits over the frosted cake and drizzle with additional caramel sauce for an indulgent finish.

Notes

  • Ensure the cakes are completely cooled before frosting to prevent the frosting from melting.
  • You can store this cake refrigerated for up to 3 days; let it come to room temperature before serving.
  • Toffee bits add a delightful crunch but can be substituted with chopped nuts if preferred.
  • Use high-quality caramel sauce for the best flavor impact.

Find it online: https://yumfoodusa.com/chocolate-caramel-toffee-crunch-cake/